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Set the Instant Pot to Saute, then saute the garlic in the olive oil until fragrant.
Add the carrots, celery, and onion and saute for about 3 minutes.
Add the can of chicken broth, soy sauce and Worcestershire sauce. Stir. Add chicken thighs.
Seal up the pot and set it to pressure cook on high for 20 minutes.
When it completes its pressure cook cycle, let the pressure come down for five or ten minutes.
Release the pressure. Chop or shred the chicken at this time (either fork-shred or remove the thighs, chop, and return them to the pot).
Add the scallions and tomatoes.
Taste the soup and adjust the flavor with salt, pepper, and lemon.
Ladle over noodles, rice, or skip the starch. Serve!